Holiday Rally Day #18: Curry Chicken Patty Lettuce Wrap Recipe

I’m starting to get bored with my meals again, so it’s time for some new inspo! I came across this recipe from Daphne Oz the other day and I cannot wait to try it!

Curry Chicken Patty Lettuce Wraps!

This is comin’ in hot to my dinner table soon. How could you go wrong with a chicken or turkey burger plus curry plus a lettuce wrap PLUS a giant Flavor Bomb of ginger, jalapenos and lime yogurt?!

Here ya go:

Curry Chicken Patty Lettuce Wraps

1 T. Toasted Sesame Oil

3 scallions, white and green parts thinly sliced

2 garlic cloves, minced

½ tsp salt and pepper

1 inch ginger root, grated

1 T. Curry powder

1 lb. ground chicken breast or turkey breast

2 cups grated raw butternut squash

¾ cup Almond Flour

1 egg, lightly beaten

2 T. Fresh mint leaves, chopped

2 T. Extra virgin olive oil

Instructions:

Heat sesame oil in a saute pan. Add scallions, garlic and ginger, cook, stirring often until softened. Season with salt. Add curry powder, cook stirring until fragrant. Remove from heat & let cool.

In a large bowl, combine chicken, cooled scallion mix, squash, almond flour, egg & mint. Season with s & p. Stir to combine. Using 1/3 cup measuring cup, shape mixture into 8 patties.

Heat olive oil in skillet over medium heat. Add patties and cook, flipping once until golden brown. Thermometer should register 165 degrees F.

Serve with Iceberg lettuce or Boston lettuce top with a dollop of Greek yogurt with a splash of lime juice, jalepeno slices and pickled red onions.